Friday, December 22, 2017

Christmas Dinner: Herbed Prime Rib


4 to 6 pounds rib eye roast
2 1/2 cups beef stock
4 teaspoon salt
1 1/4 teaspoons ground black pepper
1 tablespoon dry ground mustard
1 teaspoon granulated garlic
1 teaspoon granulated onion powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon whole celery seeds
1 tablespoon olive oil


Preheat oven to 325 degrees F.  line a roasting pan with foil and pour in beef stock; set aside.

To make herb rub: In a small bowl whisk together salt and pepper, dry mustard, granulated garlic, onion powder, thyme, oregano, coriander and celery seeds until well blended.

Using a sharp knife, make 6 small slits along the fat side of the roast to about 1 1/2-inch depth. Rub olive oil all over roast.

Sprinkle rub evenly over roast.  Rub it in with your fingers, pressing down as you go.  Make sure to rub it in and around the slits.  The silts will allow the herbs to penetrate the roast.

Place the roast fat-side up in prepared roasting pan with beef stock.  Cook uncovered for approximately 1 3/4 hours to 2 3/4 hours (depends on poundage) or until a meat thermometer registers 135 F for medium-rare and 150 F for medium.

Remove from oven, cover with foil and allow to sit 15 minutes before carving and serving.

NOTE:  Serve with au jus sauce or a creamed mixture of 1 cup sour cream, 1 tablespoon horseradish, 1 tablespoon finely chopped green onion, 2 teaspoon Dijon mustard, 2 teaspoons white wine vinegar and 1/4 teaspoon salt.

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